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Cream Of Leek And Zucchini Soup

Cream Of Leek And Zucchini Soup makes for a great appetizer.The soup is easy to prepare and the ingredients are conveniently available. Whenever in doubt i select this Cream Of Leek And Zucchini Soup for my menu. Try this delectable recipe and I will look forward to your feedback.

Ingredients

Leeks

2 1⁄4 Pound

Zucchini

1 1⁄2 Pound

Vegetable bouillon cubes

2

Parsley

3 Tablespoon, finely chopped

Heavy cream

1 Cup (16 tbs)

Salt

To Taste

Pepper

1

Directions

GETTING READY
1 Remove the outer layer and ends, and use both the white and the tender green parts.
2 Wash very thoroughly and cut into thick rings.
3 Trim and wash the zucchini and slice into thick rings.

MAKING
4 In a large saucepan, place the vegetables with 7 cups water and the 2 crumbled bouillon cubes.
5 Bring to a boil.
6 Cover, and simmer over low heat for 50 minutes.
7 Turn off the heat and beat with a hand held electric beater until smooth, or put through a blender.
8 Return to the saucepan and reheat briefly.
9 Add salt and freshly ground white pepper to taste and stir in the parsley.

SERVING
10 Ladle into soup bowls.
11 Pour the cream in a very thin stream into each bowl to form concentric circles.
12 Gently draw the tip of a spoon from the center outward across the circles to give an attractive spider web effect.